Of all of the types of bread that I have made over the years there are a few that are classic. A few that i make over and over and over just because they are perfect. This is one of them.

Oatmeal bread makes a hearty and filling bread that is full of good things like fiber and B vitamins. It just tastes like a country morning. When toasted it is crisper than other toast, I think, and the nutty oatmeal flavor is more pronounced. We like it a lot as a sandwich bread, and it handles ham especially well.

If you like add chopped nuts, dried cranberries, raisins, dried blueberries, or other dried fruits in any combination that equals about 1 1/2- 2 cups. I don’t measure anymore.

Old Fashioned Oatmeal Bread

•   2 packages active dry yeast
•   2 cups warm water
•   1/3 peanut oil or other delicate flavored oil..or butter
•   2 teaspoons salt
•   1/2 cup brown sugar
•   2 1/2 to 3 cups all-purpose flour
•   2 1/2 to 3 cups whole wheat flour
•   2 cups old fashioned rolled oats
• dried fruits and nuts as desired

Soften the yeast in 1/2 c warm water for 5 minutes.  Add the sugar, 1 c of the flour, 1 c of the whole wheat flour and the rest of  the water.  Mix well and allow to stand for fifteen minutes.

Mix in the salt, the oil, the oats, and the rest of the flour until a soft dough is formed.  Dough should pull away from the sides of the bowl.

Turn out on lightly floured surface and knead for 10 minutes. Dough will be sticky. Knead in dried fruit and nuts if desired.

Place in an oiled bowl, turning to oil all sides. Cover and let rise in a warm place for 1 hour or so, until doubled in bulk.

Punch down and form into 2 or 3 loaves. Place in oiled pans and allow to rise until doubled, about 45 minutes.  Brush with egg yolk wash if desired (1 egg yolk mixed with 1 tsp. water) and sprinkle oats over the top.  Bake at 375 for 40 minutes

Images: (c) Marye Audet, Apron Strings and Simmering Things

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights